Easy Dinner: Skillet Chicken with Creamy Cilantro Lime Spices

 * Ingredients:

- 4 skinless boneless chicken breasts

- 1/4 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

- 1 Tablespoon olive oil

- 1 cup chicken broth (I recommend reduced sodium)

- 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)

- 1/4 cup finely chopped onion

- 1 Tablespoon chopped cilantro

- 1/2 teaspoon red pepper flakes1

- 3 Tablespoons heavy cream2

2 Tablespoons unsalted butter, cubed

- optional: lime wedges and more cilantro for garnish, steamed asparagus for serving

* Guidelines:

1-  particular - Preheat oven to 375? F (190? C).

2- If the chicken breast breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

3- In a huge ovenproof frying pan, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the poultry nice and browned externally. (It doesn't have to be cooked all the way through yet. ) Set chicken on a plate and cover firmly with foil until step 5.

4- Remove frying pan from heat and add the broth, lime drink (or if you have to lemon juice), red onion, cilantro, and chili potatoes. Return to heat. Make meals and stir to scraping in the browned bits from the bottom of the skillet. Bring to a boil. Allow to skin boil gently, uncovered, for 5 minutes or until the solution is reduced to around 1/4 cup. (During this time you can water vapor some veggies to acquire on the side, like asparagus. ) Reduce heat to medium-low, then add the cream and butter. Mix until butter has dissolved.

5- Add chicken to the sauce and place the skillet in the preheated oven. Bake revealed until the chicken is completely cooked through, about 5-10 minutes.

6- Help chicken with sauce spooned on top and any of the listed recommended garnishes. Leftovers keep well in the refrigerator for a couple of days. Reheat to your liking.

Source project : sallysbakingaddiction.com